Lamb tagine with olives, mushrooms and potatoes is a delicious Moroccan style one-pot wonder that is full of exotic flavors. It is easy to make and perfect for weeknight dinners or special occasions.
Sauté Mushrooms: Heat 1 tablespoon olive oil in a dutch oven over medium-high heat until shimmering. Add mushrooms and sauté over high heat. Season with a pinch of salt, and transfer to a plate using a slotted spoon.
Brown the Lamb: Pat lamb pieces dry with paper towels and season with salt. Set aside. In the same dutch oven, add remaining olive oil and heat over medium-high heat. Add the lamb and brown on all sides for about 10 minutes. Using a slotted spoon, transfer the meat to a plate.
Sauté Aromatics: In the same pot, add the chopped onion and sauté until softened and translucent, about 8 minutes. Add grated garlic, grated ginger, and stir until aromatic, about 2 minutes.
Add Spices: Return the meat to the pot. Add all the spices (ras el hanout, paprika, ground cumin, turmeric, and black pepper) and stir until fragrant, about 2 minutes.
Add Tomatoes: Add chopped tomatoes and tomato paste. Stir and cook until the tomatoes are softened, about 5 minutes.
Simmer the Meat: Add 2 cups of water and bring to a boil. Reduce heat, cover with a lid, and let it simmer until the meat is almost done, about 1¾ hours (time may vary). Check occasionally and add water as needed to prevent the sauce from thickening too much and burning.
Add Vegetables: Add diced potatoes, roasted mushrooms, olives, preserved lemon, and lemon juice. Stir and adjust seasoning as per taste. Cover with a lid and let it simmer until the meat is well done and potatoes are cooked, about 20 minutes.
Adjust Consistency: Check the sauce's consistency and evaporate it if it's too thin or add water as needed.
Garnish and Serve: Top with chopped cilantro and serve immediately with couscous and flatbreads.
Notes
The Moroccan spice mix (Ras el hanout) can be found at Mediterranean or Middle Eastern specialty stores.
Ras El Hanout Substitute: Use ⅓ ground cinnamon + ⅓ ground cardamom + ⅓ ground coriander, and a 1 pinch ground nutmeg.
Meal Pep and Storage: Prep veggies and roast mushrooms in advance. The stew can be stored in the fridge for 4-5 days and in the freezer for a couple of months. Reheat on stovetop or in oven, adding water if needed.
Nutrition facts not including any added salt. Spice mixes may have some salt, so adjust accordingly.
For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.